Crispy Wild Garlic Butter Chicken Kiev Food

WILD GARLIC CHICKEN KIEV

Steps:

• Remove the butter from the fridge and bring up to room temperature.
• Ideally use a blender (or a wooden spoon and elbow grease!) to blend the softened butter, minced garlic and chopped wild garlic together into a bright green butter.
• Scoop the butter out onto a sheet of cling film and roll up tightly into a sausage shape.Place the garlic butter in the fridge for an hour, or the freezer for 10 minutes to harden.
• Preheat the oven to 180/350/Gas 4.
• Butterfly a chicken breast by carefully slicing through the thinnest part of the breast and opening it up like a book. Don't cut right through.
• Pop the chicken breast between two large pieces of cling film. Using a rolling pin or mallet (meat tenderiser) bash it evenly all over until it is a thin, even sheet. Be careful not to overdo it and create holes in the meat as you'll lose the garlic butter as it cooks.The thinner it is, the better, but my first one was pretty chunky (about half an inch in places) and amazingly the butter stayed in situ perfectly even though it didn't roll up particularly neatly.
• Season both sides of the meat sheet with salt and pepper.Cut the sausage of garlic butter in half lengthways, and roll one half of it up in the chicken.Aim to tuck the sides of the chicken in if possible. Repeat with the second breast and rest of the butter.(If you have any garlic butter leftover, you can re-wrap it in clingfilm and store it in the freezer.)
• Place three bowls on your kitchen counter. In the the first one add the flour, in the second one the eggs, and the final one the breadcrumbs.
• Carefully pick up a stuffed chicken breast and dust it in the flour.Then place it in the beaten eggs, turning it over to coat all sides.Hold the chicken over the bowl to let the excess egg drip off, then roll it around in the breadcrumbs, coating all sides. For an extra crispy crust, return the chicken to the egg mixture and finally the breadcrumbs.Set aside and repeat with the second piece of chicken.
• Ideally use a heavy frying pan you can use in a hot oven. A cast iron skillet is ideal for this.Heat the pan on the hob over a medium high heat.Add the oil and gently fry the Kiev's until they are golden brown.Place the skillet into the preheated oven (or onto a baking sheet if not using an oven proof pan) and bake for 20 minutes.
• On removal from the oven, you can test the internal temperature to ensure the chicken is at, or above, 75C (167F).
• I like to serve my chicken Kiev with mashed potatoes and green beans or peas. When the crusty Kiev is cut into, a pool of molten garlic butter in released onto the plate flavouring all the other items on the plate. It's heavenly!

WILD GARLIC CHICKEN KIEV

Steps:

• Slice a deep pocket in each chicken breast. To do this, insert a deep knife into the thickest end of the breast. Keep pushing down along the breast, about halfway into the fillet, being careful not to cut all the way through. Push your finger down into the hole to open it, then stuff with 25g wild garlic butter, making sure that it goes all the way into the pocket. Repeat the process with the remaining chicken breasts.
• Line up three shallow bowls and put the flour in the first, the beaten eggs in the second and the breadcrumbs in the third. Dredge each chicken breast in the flour, then coat in the eggs and lastly the breadcrumbs. Dip each one in the eggs for a second time, then coat again in the breadcrumbs. Transfer to a plate and repeat with the remaining stuffed chicken breasts. Cover the plate and chill for at least 1 hr.
• When you are ready to eat, heat oven to 180C/160C fan/gas 4. Fill a pan 2cm deep with oil and set over a medium-high heat. Once hot, fry the kievs for 2-3 mins each side until golden brown, then transfer to a baking tray. Pop in the oven for 15 mins or until cooked through. Serve with salad leaves and a lemon wedge to squeeze over.
• Slice a deep pocket in each chicken breast. To do this, insert a deep knife into the thickest end of the breast. Keep pushing down along the breast, about halfway into the fillet, being careful not to cut all the way through. Push your finger down into the hole to open it, then stuff with 25g wild garlic butter, making sure that it goes all the way into the pocket. Repeat the process with the remaining chicken breasts.
• Line up three shallow bowls and put the flour in the first, the beaten eggs in the second and the breadcrumbs in the third. Dredge each chicken breast in the flour, then coat in the eggs and lastly the breadcrumbs. Dip each one in the eggs for a second time, then coat again in the breadcrumbs. Transfer to a plate and repeat with the remaining stuffed chicken breasts. Cover the plate and chill for at least 1 hr.
• When you are ready to eat, heat oven to 180C/160C fan/gas 4. Fill a pan 2cm deep with oil and set over a medium-high heat. Once hot, fry the kievs for 2-3 mins each side until golden brown, then transfer to a baking tray. Pop in the oven for 15 mins or until cooked through. Serve with salad leaves and a lemon wedge to squeeze over.

CRISPY WILD GARLIC BUTTER CHICKEN KIEV

Steps:

• 1. Pre-heat oven to 180°C2. Finely chop wild garlic, add to butter and lemon zest3. Add garlic, mash it all together with a fork, season4. Lay out some cling film and shape the butter into a sausage, wrap tight and refrigerate for 30 minutes till hardened5. In 3 different plates, put egg, flour, and breadcrumbs6. Make a sharp incision into the flat end of the chicken and slice open a small pocket, careful not to slice all the way through7. Cut the butter into 8 slices and stuff 2 into each breast, squeezing the edges together to re-seal8. Dip into flour mixed with cayenne pepper first, then egg, then breadcrumbs9. Heat 1cm vegetable oil in a pan on med heat, cook chicken 2-3 minutes per side until crisp and golden10. Transfer to the baking tray and finish in the oven for 20 minutes11. Rest for 5 mins before serving

CRISPY COD & KIEV BUTTER

Steps:

• To make the kiev butter, mix all the ingredients together in a bowl with a pinch of salt. Chill until needed. Will keep in the fridge for up to a day, or frozen for up to a month.
• Tip the flour into a shallow bowl and season with salt, crack the eggs into a second bowl and tip the breadcrumbs into a third. Pat the fish fillets dry with kitchen paper, then, working with one fillet at a time, dip the fish in the flour, shaking off the excess, then the egg, followed by the breadcrumbs, turning to ensure it's well-coated. If you like a thicker coating, dip the fillets in the egg and breadcrumbs again. At this stage, the fish can be covered and chilled for 2-3 hrs.
• Heat the oven to 220C/200C fan/gas 7. Heat most of the oil in a large ovenproof frying pan over a medium heat and fry the fish for about 5 mins until the coating is golden. Add the remaining oil to the pan if it's dry, then flip the fish fillets, transfer the pan to the oven and roast for 10 mins until the fish is cooked through. Remove the pan from the oven and top each fillet with about 1 tsp of the kiev butter. Return to the oven for 5 mins more to melt the butter over the fish. Meanwhile, gently melt the rest of the kiev butter in a small pan over a low heat. Serve the fish with the buttery roasting juices spooned over alongside a small bowl of the melted kiev butter for dipping chips into.

WILD GARLIC BUTTER

Steps:

• Mash the butter in a bowl with some sea salt - start with ½ tsp, then taste before adding more. Stir in the wild garlic. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.